I had no intentions of making any latkes this time around, didn’t feel like working too hard. But, it’s that time of year, again. Cold outside, beautiful lights adorn the houses around us. Kids brought out the menorahs (we call them Hanukkiah) and fixed their asking eyes upon me: “Latkes… Latkes…“. It took me just seconds to change my mind, especially having all the ingredients, and I set out to work. And guess what, it didn’t take that long. And kids got the feeling of a real Hanukkah.

Drop a small amount of latke mixture into pan. If the oil sizzles around the edges, it’s ready.

Working in batches and adding more coconut oil to the skillet as needed, drop large spoonfuls of mixture into pan, and fry 1.5 minutes per side, or until golden-brown on both sides.

Transfer latkes to paper towel-lined plate.

Serve warm latkes with fresh applesauce (see recipe).

grate grate grate

Fresh applesauce :

Slice coarsely 2 washed apples (any variety), no need to peel them, and drop Into a food processor (but without the core). Add a peeled clementine* (make sure no seeds), pinch of cinnamon powder, and a pinch of nutmeg powder. Puree. Serve right away, on the warm, sweet latke.

Hanukkah, the holiday of lights, or the holiday of oil, is approaching quickly.

As the story goes, when the Maccabees (very angry Jewish rebels) returned to the destroyed Temple (destroyed by the Syrian-Greeks), they had only one day’s worth of oil to light the Menorah and purify the Temple, but surprise surprise- the oil lasted for full eight days.

Ever since that story, Jews are bound to show happiness for that amazing miracle by eating oily foods. In fact, the essence of most of the Jewish holidays is known to be: “they fought us, we fought back, yalla, let’s eat!”

So let us look at the bright side, and instead of remembering that deep fried food is, emmm, not so good for us, let’s commemorate the extraordinary event of the oil and light, and move on to fluffy, fun filled side of

**** drum-roll please****

pile of goodness

Sufganiyot

As I needed to write a post about Sufganiyot for one of my customers, I have decided to make them. Yet, as opposed to the traditional Sufganiyot made from yeast, and take a whole day to plan and prepare, I made those little cuties, sweet and soft dumplings, that do not leave us feeling bloated, but rather light. Did I mention they look silly? In a positive way, of course.

pour all wet ingredients into the mixed flour, and whisk slowly together, until smooth and all the flour dissolved.

Working in batches of 5 or 6, slip dollops of doughnuts into hot oil (365°F, 185°C) using 2 tablespoons. Don’t make the doughnuts too big, and let them get their own happy, free shape. They’re not supposed to be perfectly round. Fry, turning once, about 1.5 minutes on each side, until golden brown. Remember to be careful, as the oil is very hot.

Using a slotted spoon, transfer doughnuts to paper towels to drain.

When the sufganiyot are cool, sprinkle the confectioners’ sugar on top. Take a good look. Enjoy. Bite.

mix, whisk, dunk in oil

* I recommend using a wide pot to make it easier to maneuver sufganiyot in and out of the hot oil. Also, don’t heat oil too quickly, let it take it’s time. You can test the temperature with the end of a wooden spoon. If it bubbles vigorously, you have reached the desired temperature.